😂😂😂

you have to. once you put the sauce on it's a race against sogginess

☠️☠️☠️ faxx

tbh I think this is a Pizza Speedrun

true if you never cooked neapolitan style pizza, but this is actually how italian restaurants make it.

It's the ambient noise and the POV.

I was hangry.

Probably used to working in the hospitality business. Because that my man, that is or a loaded gun or a angry manager pointing at you. Feels the same!

@@Slice.media.Agency or the food/retail business lol. I was wondering why I related to this.

@@Slice.media.Agency LOL

lol.

@@squeakytob I prefer the gay german accent

@@rubbelkdiekatz say 👎

Lmao no chance. I make pizza for a living. This dude would be stuck on cash lol

@@CBGoneGood I worked at an Italian restaurant for 5 years I could make an ultimate large pizza (about 6 toppings) and have it in the oven in less than 2 minutes and that includes grabbing the dough from the walk-in. But, I’m willing to bet this guys pizza taste better though we had cheap ingredients.

​@@firewulfz Impressive either way, making pizza is an art to the untrained eye like mine

Except he started it 48 hours ago.

@@TheDilithiumChambers Even if we had access to quality, pre-risen dough, the oven would still need 30 minutes to preheat.

@@barneyfromblueshift Except that this one can heat up to 500°C within 30 min.

LOL practice makes perfect.

In their mouth lol

Best comment here

LOL was thinking the same

That’s my workout done for the day

Pizza is not the only thing where it's sometimes better to start slow and get a good groove. He was probably really hangry and needed it to be done.

@@Diridari How did you know.

@@ThePizzaGuyJon it was just this feeling. You were working the dough like if you had no permission by the grains. Then you shove it in the still untempered oven, in out in out in out - came early, still got burned like there's no tomorrow and you tossed her in sorrow. We all felt this way, when we thought we were at our best. Later we knew we weren't.

@lildrummerboyy it's ready if you want the dough to be raw in the middle

Came to this video to specifically find this comment

You’re old or like old movies. 😛

Hell yea

@@Ratt611 why not both?

@@AndrewChiNguyen oh no you didn’t, shut up.

I always use the system, add it until it runs out.

Too much cheese on a neapolitan pizza makes it soggy and gross

To you

That mozzarella is pretty tasteful and gets watery when cooked, that's just the right amount honestly

@@cescovan mozz in my experience isnt very flavourful.

Perfect title found here

Congrats on copying a comment🤦‍♂️🤦‍♂️

haha

Hahaha. I didn’t notice at first, but the way he’s hurrying that’s hilarious.

HAHAHAHA 🤣🤣🤣🤣🤣🤣

Who would’ve thought

The real question here is how you know that?

Oh i thought onni cha “ big brother” in japanese

@@Moistiest110 Hi from Finland, just read about the Finnish guy behind Ooni. His name is Kristian Tapaninaho, lives in the UK currently.

@@mikrokupu TORILLEEEEEE

Thanks for coming

Do it, worth the money.

@@vaporwareproducts most people don’t have space for a pizza oven though, what about them ?

@@vaporwareproducts i got the same oven and with lower Temp the bottom gets really well. Cheese: I once tried „Mozzarella light“ with less fat and that one didn‘t melt aswell like the normal one. For beginners and people like me which like to transport the oven easily in the car the ooni Koda 12 is perfect! But youre right for experts it might not be the best choice

@@vaporwareproducts ok pizza boy!

@@vaporwareproducts Pff, please. Ooni is the best thing since sliced bread.

Worth the money. Also the bottom of the pizza cooks nice.

Def not my first time making pizza. Not sure I was running but once the sauce is on its a ticking time bomb. Not worth it getting stuck to the peel.

tbh I figured he had already made pizza before because his username is literally ThePizzaGuyJon

Definitely take a lot of practice to master it. Keep it up. Thank you.

Haha gotta be comfortable when making pizza.

He just opted for the heart-destroying amount of pepperoni instead

Thank you, sometimes less is better.

I normally like to launch my pizzas anywhere between 850-900 f. Thank you.

then you need to spend time at least in a papa johns cause even those guys put this guy to shame. lmao

@@ggsosborn I concur. I worked as an "insider" at Papa John's for two years in the early 00s and I cringed a couple times, especially when he sauced and topped the dough before putting it on the peel. Then the stretch after moving it? Ouch. I'll tell you, stretching and "slapping out" pizza dough is like riding a bike: you never forget how to do it once you learn.

Bruh it’s fuckin pizza, not rocket science 😂y’all impressed by anything

Thank you, i've made a lot of pizza. My first times were not pretty at all.

@@frontonarnar3954 Lmao, you keep thinking "just pizza"! lol

I have one it looks cooked but the dough is often not properly cooked in an ooni

He made a video on it

I got some videos on my channel of making of the dough.

Thank you.

Thank you. I'll work on doing that for my next video.

Your welcome. So you can definitely cook it in 60 seconds but the bottom may or may not be cooked fully. It’s a big investment for sure but the joy of making pizzas for yourself and family is totally worth it.

Thank you John. Love the name

Thank you.

Gotta work quick when the dough is down and sauce is on.

@@ThePizzaGuyJon You were rushing even before you took the dough in your hands lmao Not that I have a problem with it, you had a video idea and you delivered on it perfectly

@@henriquepacheco7473 Thank you

Thank you.

Thank you.

Trust me bro it s about quality dough,if dough is bad it won t stretch like that,it has to be 15g proetin type flour

it is RAW

@@vaporwareproducts you are literally reading through the comments and hating on the uploader wherever you can. touch some grass man

@@vaporwareproducts You know your political views are unpopular, when you have to bring them to the comments section of a video about cooking pizza.

Thank you.

It should be safe in the sauce and under the toppings one time I mess up and put it on as a topping and it was disgusting and changed the whole flavor. Ruined the pizza basically, so I know what you mean.

I normally do put the basil after but figured I would give it a try and put on first. Thank you

Well, since you are addressing carcinogenic.... It would really really really point your attention to any burnt black spot on the leopard. Honestly, these little basil leaves that may not even be burnt, only cooked, are not a concern. The black burnt dough indeed is. And some are regularly eating pizza with almost more black than white. "oooh wowow leopard"

Thank you. Yes as long as the stone is hot you can pump out any type of pizza.

Thank you.

Can you replace the stone with a steel with those ovens?

You need to let it heat up for like 30+ minutes before putting the pizza in.

The oven needs to pre heat for at least 30mins. I suggest getting a heat gun to see what your temp is. Once its at 900degrees the bottom will cook good and won't be soggy.

Thank you. I get nervous haha. Lately I have been cooking with a low flame but prior I would cook with a high frame.

Never mind Ooni has the biggest windows. Good luck

Thank you. I love what I do. Totally worth the money.

That’s so awesome. Congratulations on the new oven. Yes it can reach up to 900f, it’s easy to control tie temp. I would recommend getting a temp gun so you can watch the temp. I like to turn the oven on high for about 30mins. Right when I launch a pizza into the oven I turn it down low. As long as the stone is hot you shouldn’t have any issues with keeping the shape of your slice, also don’t go to thin with your dough. Enjoy the oven, let me know if you have any questions.

@@ThePizzaGuyJon oh wait. I forgot to add that it wasn’t only the Ooni Koda 16. Also I got the Ooni Infrared thermometer + the peel + the Koda Cover ☺️. So I’m all setup . Now it’s a matter of learning how to use it properly .

I'll have a video just need to post it.

@@ThePizzaGuyJon That would be fantastico!!

@@macbru Jane..😁

kzfaq.info/get/bejne/gtN6qMSj0Nithqs.html

@@faerimaa Thank you!

Go to the channel of vito iacopelli. He will bring your dough to the next level

Walmart sells "Pizza Buddy" pizza dough. It cost $1 for and it makes a 16" thin crust pizza. It's very good tasting and works very well in the Ooni Koda 16 (I've made more than 100). Make sure to use the pizza dough when it is room temperature for best results. I also recommend using the pizza oven on the lowest setting in order to not burn.

im assuming there is not enough gluten developed in your dough you need to knead the dough longer or another option would be to make your dough 24h in advance and let the gluten develop by itself which takes longer but also tastes better

@@jpk8471 but i only eat gluten free since im from los angeles

Thank you. It all comes down to proper fermentation time. Took me a while to get there.

Thank you. So I usually cook around 800f. I preheat the oven for 30mins and turn down the flame right when I launch the pizza.

@@ThePizzaGuyJon great thanks! I’m considering buying a ooni soon, but I’m not sure to go for the gas, or the wood/charcoal one.

I guess 4000 Celsius ahha

400°

@@sarlaton1483 Hot enough to melt metal. Nice.

@David Barr They cook pizza in 0.02 seconds. Give it another 0.01 second and it's vaporised.

Thank you.

Congrats on the new oven. Yeah I preheat it to 30mins to insure it’s hot enough. You definitely want the stone to be about 800 plus for a good cook. If it’s cold outside give the oven a little longer to get it hot enough.

Thank you. I use the caputo pizzeria flour. Practice, practice and practice. I’ve definitely torn some holes but once you get the feel for the dough it’s easy.

Thank you. It’s the 12. When you are ready to buy I have a link in the description area you can click. Appreciate you.

If u got this pizza in Italy I'd shut the place down myself because it serves peperoni pizza. P. S. I'm Italian

I wouldn't. It's burned by Italian standards. The crust should be spotted brown, not black. 90 seconds at 490c is all you need for a pizza.

@@stuartharvey6710 Certo, credo che nessuno vorrebbe mettere del salame a fette sopra una pizza. Ma se fosse invece, ad esempio, una diavola, ci starebbe Per quanto riguarda l'essere bruciata, guardando meglio effettivamente è vero, ci sono un paio di punti in cui è troppo cotta e credo sia semplicemente perché il tipo non ha fatto abbastanza attenzione ed ha usato una fiamma forse troppo alta (L'ha girata troppe poche volte e ha cotto troppo tempo in ciascun lato) In oltre il tipo di mozzarella che ha usato non sembra essere il massimo e avrebbe potuto metterne un po' di più Ma generalmente non sembra male Togli il bruciato, sembra meglio di parecchie pizzerie vecchio stile che ogni tanto trovi ancora oggi al nord (ci vivo)

@@-_James_- After checking out it's true He turned it too few times and let it cook for too long on each side Probably the heat was too high as well Btw not every pizza needs 90 seconds at 490C Variation of Neopolitan style pizza could also require 60 sec or 430 of temp Which is a sublte change but makes a big difference in the final product. It actually depends from the dough hydration and the pizza style For example, Rome-Style pizza will need much lower temp and much longer cooking time For the guy in the video, I'd say that slightly lower temp and more turning would have made it perfectly cooked Still, we don't know how it was inside

Way to little cheese for my taste.

if u use stronger cheeses it gets the job done . that ain’t no cheap cheese i’ll tell u that lol . and idk i’m sure dude does this often

@@Tafsern if you would put more cheese it would just turn into soup, thats why he puts way less

Awesome. I did about 260 grams for that dough ball. The oven was on high for 30mins prior to cooking. Practice makes perfect. Good luck.

Thank you, I appreciate the comment.

What's the advantage of topping before moving it to the peel?

@@lukerinderknecht2982 it depends on the dough really, sometimes it’s just to make sure it doesn’t stick to the peel when topping especially if it’s super wet. Also you can top a few doughs first

@@viraj3695 thank you!

Thank you. Yes I highly recommend for anyone who loves to make pizza at home.

Honestly I now use a metal peel and I find it easier. Wood is nice to use but I felt like I was using more semolina to get the pizza off. I have a metal perforated peel and I love it.

I highly recommend.

It was purchased through Ooni. It’s one of there older peels.

Thank you. I got it off of Amazon. It’s a restaurant stainless steel table. It’s a 30x30 inch.

What is flame level? You can't control flames.. you can control temperature. And I recommend having a starting temp of at least 600.

@@trelyles1583 Imagine living in a country that uses Fahrenheits

@@mortti361 lol

@@mortti361 He said on KZfaq... a platform created in a country that uses "Fahrenheits" LMAO

@@mortti361 imagine living in a socialist country that takes half your income in taxes

Appreciate the support. Little pricy but worth it.

So crazy tbh how he does that great job!

It sure does.

@@vaporwareproducts yeah I like it thing is a beast and works amazing absolutely the best homemade pizza ask anybody thats actually used one you know how hard it is to get rhe dough/crust cooked like that a normal oven doesn't do it even stones in an oven don't you need PIZZA ovens to get that texture and this one does it legit like eating a pizza from the best new York spots of course it isn't Cole fire or anything like that but it's damn good

Thank you.

probably bc its not grated and its a bit thicker

Melts really good.

Thank you. I got lucky some how.

@@ThePizzaGuyJon good content will always be rewarded!

Thank you.

Haha why?

Everyone makes pizza different.